The humble apple pie: a culinary cornerstone of countless cultures, a symbol of homeliness, and a dessert that has captivated taste buds for centuries. Its precise origins are shrouded in the mists of time, but evidence suggests variations existed long before the arrival of the New World. While some trace elements to ancient Greek and Roman recipes featuring fruit and pastry, the apple pie as we know it today is largely a product of European and American culinary traditions. The apple’s introduction to Europe, following the Norman Conquest of England in 1066, significantly contributed to its rise in popularity. Apples were readily available, relatively easy to cultivate, and lent themselves beautifully to baking.
The evolution of the apple pie is fascinating. Early versions differed greatly from the modern iteration, often featuring thicker crusts, simpler fillings, and a distinct lack of the ubiquitous cinnamon spice we associate with it today. The use of cinnamon, in fact, became prevalent only in the 18th and 19th centuries, as trade routes expanded and spices became more readily accessible. The development of the double-crust pie, with its iconic top and bottom layers, also took time to perfect. Interestingly, the iconic lattice top, a decorative element that adds both aesthetic appeal and allows steam to escape during baking, emerged later still, further enhancing the pie’s visual allure.
Apple pie’s cultural significance is undeniable. It transcends geographical boundaries and holds a special place in the hearts (and stomachs) of people worldwide. In the United States, it’s a quintessential American dessert, often associated with notions of home, family, and tradition. Surveys consistently rank apple pie among the most popular desserts in the country, highlighting its enduring appeal. For instance, a 2018 survey by the American Pie Council (a surprisingly real organization!) indicated that apple pie was the most frequently baked pie in American households. This widespread popularity is further underscored by its frequent appearances in literature, film, and popular culture, solidifying its status as a truly iconic food.
Today, countless variations of apple pie exist, ranging from classic to contemporary. Some feature unique spices like nutmeg or allspice, while others incorporate nuts, cranberries, or even a touch of savory elements. Yet, the desire for a simple, delicious, and readily achievable recipe remains strong. This recipe, The Easiest Apple Pie Ever, aims to deliver precisely that: a straightforward approach to baking this beloved classic, allowing even the most novice baker to achieve a satisfying and delicious result, making the joy of homemade apple pie accessible to all.
Ingredients and Measurements
This recipe uses readily available ingredients, making it perfect for even the most novice bakers. Accuracy in measurements is key to achieving the perfect balance of flavors and texture, so please take the time to measure carefully. We recommend using a kitchen scale for the most precise results, especially for the flour and butter.
For the Crust:
We’ll be making a simple, yet delicious, double crust. This requires a total of 2 1/2 cups (300g) of all-purpose flour. Using a good quality flour makes a difference! Don’t substitute with cake flour or bread flour as the protein content will alter the texture of your crust. You can, however, experiment with a blend of all-purpose and whole wheat flour for a nuttier flavor (reduce all-purpose flour by 1/4 cup and substitute with whole wheat).
Next, we need 1 teaspoon (5g) of salt. This enhances the flavors of the other ingredients. Don’t skip it! Then, we’ll use 1 cup (2 sticks, 227g) of unsalted butter, very cold and cut into small cubes. The colder the butter, the flakier the crust. Consider chilling your butter in the freezer for about 15-20 minutes before using. This helps prevent the butter from melting too quickly during the mixing process.
Finally, for the crust, we’ll use 1/2 cup (120ml) of ice water. Add this gradually, a tablespoon at a time, while mixing the dough. Don’t add all the water at once; you may not need it all. The dough should come together without being sticky or too dry. If it’s too dry, add a tablespoon more water; if it’s too wet, add a tablespoon more flour.
For the Apple Filling:
The star of the show! We’ll be using 6 medium-sized apples (about 3 pounds or 1.4kg). Choose a variety that holds its shape well when baked, such as Granny Smith, Honeycrisp, or Braeburn. Peel, core, and slice the apples into approximately 1/4-inch thick slices. Thinner slices will cook more evenly and quickly.
Next, we’ll need 3/4 cup (150g) of granulated sugar. This provides sweetness and helps to caramelize the apples. You can adjust this to your preference – if you prefer a less sweet pie, reduce it to 2/3 cup. We’ll also use 1/4 cup (50g) of packed light brown sugar for added depth of flavor and moisture. Don’t use dark brown sugar as it can make the filling too dark.
For spices, we’ll use 2 teaspoons of ground cinnamon, 1/2 teaspoon of ground nutmeg, and 1/4 teaspoon of ground allspice. These classic spices complement the apples perfectly. Feel free to adjust the amount according to your preference. Finally, we’ll add 2 tablespoons (20g) of all-purpose flour to help thicken the filling and prevent it from becoming watery. Don’t skip this step!
Optional additions: A tablespoon of lemon juice adds brightness to the filling, while a sprinkle of coarse sugar on top before baking creates a delightful crunch.
Equipment List
Making the easiest apple pie ever doesn’t require a mountain of specialized kitchen gadgets. However, having the right tools will significantly streamline the process and ensure a beautifully crafted pie. This equipment list details everything you’ll need, with recommendations to help you achieve the best results.
1. Measuring Cups and Spoons: Accuracy is key in baking. Invest in a good set of measuring cups (both dry and liquid) and spoons. Dry measuring cups should be used for dry ingredients like flour and sugar, while liquid measuring cups are essential for liquids like water and milk. Using the correct type will prevent inconsistencies in your pie’s texture and flavor. We recommend using a set that includes 1/4 cup, 1/3 cup, 1/2 cup, and 1 cup dry measuring cups, and 1 teaspoon, 1/2 teaspoon, 1 tablespoon, and 1/4 cup liquid measuring cups.
2. 9-inch Pie Plate: This is the cornerstone of your apple pie! Choose a pie plate that’s made of either glass or ceramic. Avoid using a metal pie plate, as these can conduct heat too quickly and potentially lead to a burnt crust. A glass pie plate allows for even baking and easy viewing of the pie’s progress. The 9-inch diameter is standard for a classic apple pie, providing the perfect balance of crust and filling.
3. Mixing Bowls: You’ll need at least two mixing bowls, one medium and one large. The medium bowl will be perfect for mixing the filling ingredients, while the larger bowl is ideal for combining the pie crust ingredients. Consider using stainless steel or glass bowls, as these are durable and easy to clean. Avoid using plastic bowls, especially if you’re working with cold ingredients.
4. Pastry Blender or Fork: If you’re making your own pie crust from scratch, a pastry blender will help you cut the cold butter into the flour, creating the flaky texture that makes a great pie crust. If you don’t have a pastry blender, a fork will work just as well, although it may take a little longer. Ensure you’re working with cold ingredients to prevent the butter from melting and creating a tough crust.
5. Rolling Pin: For a homemade crust, a rolling pin is essential for evenly rolling out the dough to the desired thickness. Choose a rolling pin that’s comfortable to handle and of a suitable length and weight. A lightly floured surface will prevent the dough from sticking.
6. Baking Sheet: Place your pie plate on a baking sheet to catch any spills or drips during baking. This will prevent your oven from getting messy and also provide a stable base for your pie during transfer from the oven. A standard size baking sheet will suffice.
7. Paring Knife and/or Apple Corer/Slicer: A sharp paring knife is essential for peeling, coring, and slicing the apples. An apple corer/slicer can significantly speed up this process, especially if you’re using multiple apples. Make sure your knife is sharp to ensure clean cuts and prevent bruising the apples.
8. Pastry Brush (Optional): While not strictly necessary, a pastry brush is helpful for brushing the top crust with milk or egg wash for a golden-brown finish. If you don’t have a pastry brush, you can use a spoon or your fingers, but a brush provides a more even application.
9. Oven: Last but not least, you’ll need an oven to bake your delicious apple pie! Make sure your oven is preheated to the correct temperature before placing the pie inside.
Crust Preparation (including pastry tips)
Making a flaky, tender pie crust can seem daunting, but with a few simple techniques, it’s easier than you think! This recipe uses a classic all-butter crust, ensuring a rich and buttery flavor that perfectly complements the sweet apples. We’ll be making enough dough for a double-crust pie, leaving you with some extra for other baking adventures!
Ingredients for the Crust:
- 2 1/2 cups (300g) all-purpose flour, plus more for dusting
- 1 tsp salt
- 1 cup (2 sticks, 227g) unsalted butter, very cold and cut into small cubes
- 1/2 cup (120ml) ice water
Instructions:
Step 1: Whisking Dry Ingredients: In a large bowl, whisk together the flour and salt. This ensures even distribution of salt throughout the dough, preventing pockets of overly salty or bland crust.
Step 2: Cutting in the Butter: Add the very cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips (work quickly to prevent the butter from warming), cut the butter into the flour until the mixture resembles coarse crumbs. Avoid overmixing at this stage! Some small pieces of butter should remain visible. These larger pieces of butter are crucial for creating flaky layers in your pie crust.
Step 3: Adding the Ice Water: Gradually add the ice water, one tablespoon at a time, mixing gently with a fork. Do not add all the water at once! The dough should come together but still be slightly crumbly. If it seems too dry, add another tablespoon of ice water; if it’s too wet, add a tablespoon of flour.
Step 4: Forming the Dough: Once the dough comes together, gently gather it into a ball. Do not knead the dough, as this will develop the gluten and result in a tough crust. Divide the dough in half, flatten each half into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes. This chilling period allows the gluten to relax and the butter to firm up, contributing to a more tender and flaky crust.
Professional Pastry Tips:
- Use very cold ingredients: Cold butter is essential for a flaky crust. Chill your butter and flour before starting.
- Don’t overwork the dough: Overmixing develops the gluten, resulting in a tough crust. Handle the dough gently.
- Chill the dough: Chilling the dough allows the gluten to relax and the fat to firm up, resulting in a more tender crust.
- Use a rolling pin with even pressure: Roll the dough evenly to ensure a consistent thickness.
- Flour your work surface: Use enough flour to prevent the dough from sticking, but avoid using too much, as this can make the crust tough.
- Handle the dough gently: Avoid stretching or tearing the dough while rolling and transferring it to the pie plate.
Following these steps and tips will ensure you create a beautiful, delicious pie crust that will impress your family and friends. Enjoy!
Filling Preparation (including apple selection and preparation)
The success of your apple pie hinges significantly on the quality of your filling. Choosing the right apples and preparing them correctly is paramount. We’ll guide you through the process, ensuring a delicious and perfectly textured filling.
Apple Selection: For the best apple pie, you need a blend of sweet and tart apples. Avoid overly mealy apples like Granny Smith, which can become mushy when baked. Instead, opt for a combination that balances sweetness and acidity. A classic combination is Honeycrisp (for sweetness and juiciness) and Granny Smith (for tartness and structure). You can also experiment with other varieties like Braeburn, Fuji, or Pink Lady, keeping in mind their individual characteristics.
Quantities: This recipe calls for approximately 6 medium-sized apples (about 3 pounds). Adjust the quantity slightly depending on the size of your apples and your desired filling consistency. Too few apples will result in a dry filling, while too many might lead to a soggy crust.
Apple Preparation: Begin by washing your apples thoroughly. Then, peel, core, and slice them. Using a vegetable peeler is recommended for efficient peeling, and a sharp paring knife ensures clean, even slices. The thickness of your slices is important; aim for slices that are about ⅛ inch (3mm) thick. Uniformly sized slices will ensure even cooking and prevent some pieces from becoming mushy before others are done.
Preventing Browning: Apple slices tend to brown quickly once exposed to air. To prevent this, immediately toss the sliced apples with 2 tablespoons of lemon juice. The acidic lemon juice inhibits the enzyme responsible for browning, preserving the bright color and fresh flavor of your apples. You can also add a pinch of salt, which further helps to retain the apples’ vibrant hue.
Spice and Sweetener: Once the apples are prepped and tossed with lemon juice, it’s time to add the flavor. This recipe uses ½ cup of granulated sugar and 2 teaspoons of ground cinnamon. Adjust the sugar amount to your preference based on the sweetness of your chosen apples. You can also add other spices like nutmeg (¼ teaspoon) or allspice (⅛ teaspoon) for a more complex flavor profile. Don’t be afraid to experiment with different spice combinations to create your signature apple pie filling.
Optional additions: For an extra touch, consider adding ¼ cup of raisins or chopped pecans to your filling. These additions provide textural contrast and enhance the overall flavor experience. Remember to incorporate these additions gently after mixing in the sugar and spices to avoid damaging the apple slices.
Once all the ingredients are combined, gently toss everything together to ensure the apples are evenly coated with sugar, spices, and lemon juice. Your perfectly prepared apple filling is now ready to be nestled into your pie crust!
Assembly of the Pie
Now that your crust and filling are ready, let’s assemble the easiest apple pie ever! This stage is crucial for achieving a beautiful and delicious pie, so take your time and follow these instructions carefully.
First, gently roll out your bottom pie crust on a lightly floured surface to a 12-inch circle. Avoid over-flouring, as this can make the crust tough. Aim for a consistent thickness of about 1/8 inch. If your crust is cracking, simply patch it with a little extra dough and gently press to seal.
Carefully transfer the rolled-out crust to a 9-inch pie plate. Use a rolling pin to gently ease the dough into the plate, ensuring it covers the bottom and sides evenly. Trim any excess dough hanging over the edge, leaving about a half-inch overhang. You can crimp this excess later for a decorative edge, or simply tuck it neatly underneath.
Next, pour your prepared apple filling evenly into the pie crust. Don’t overfill the pie; leave about a half-inch of space between the filling and the top of the crust to allow for expansion during baking. This prevents overflow and ensures a neat finished product.
For the top crust, you have a couple of options. You can use another 12-inch circle of rolled-out dough, or, for a simpler approach, use a lattice top. For a full top crust, carefully lay it over the filling. Gently press the edges of the top and bottom crusts together to create a seal. Crimp the edges decoratively using your fingers or a fork, creating a pleasing visual finish. Cut several slits in the top crust to allow steam to escape during baking – this prevents the pie from bubbling over and ensures even cooking.
If opting for a lattice top, cut your rolled-out dough into 1-inch wide strips. Weave these strips over the filling in a criss-cross pattern, creating a beautiful and rustic look. Tuck the ends of the lattice strips under the bottom crust to secure them. Again, remember to cut several slits in the lattice for steam release.
Before baking, brush the top crust with a wash of either milk or egg wash (1 egg beaten with 1 tablespoon of water). This will add a lovely golden brown sheen to your pie. Sprinkle a little coarse sugar over the top for extra sweetness and visual appeal. This step is optional, but highly recommended.
And there you have it! Your pie is assembled and ready for the oven. Remember, even with the easiest recipe, attention to detail during assembly makes all the difference. Take your time, enjoy the process, and get ready for a delicious homemade apple pie.
Baking Instructions (including temperature and time)
Preheat your oven to 375°F (190°C). This temperature ensures even baking and a beautifully golden crust. Ensure your oven is properly preheated before placing the pie in; this is crucial for a consistent bake. Use an oven thermometer to verify the accuracy of your oven’s temperature if you’re unsure.
Carefully place your assembled apple pie on a baking sheet. This will catch any drips and make transferring the hot pie easier. A rimmed baking sheet is ideal. Do not overcrowd the oven; if baking multiple pies, allow ample space between them for optimal air circulation.
Bake for 50-60 minutes, or until the crust is a deep golden brown and the filling is bubbling. The exact baking time will depend on your oven and the thickness of your crust. Start checking for doneness around the 50-minute mark. To test for doneness, gently insert a toothpick or a thin knife into the center of the pie; if it comes out clean or with only a few moist apple pieces clinging to it, the pie is ready.
If the crust begins to brown too quickly before the filling is cooked through, you can loosely tent the edges with aluminum foil. This will prevent over-browning while still allowing the filling to bake properly. Be careful not to let the foil touch the crust, as this can prevent browning.
Once the pie is baked, carefully remove it from the oven and let it cool completely on a wire rack. This allows the filling to set and prevents a soggy bottom. Cooling the pie completely on a wire rack is essential. Allow at least 2-3 hours for complete cooling, ideally longer. This step is often overlooked but significantly impacts the overall quality and enjoyment of the pie.
During the cooling process, the filling will continue to thicken. Resist the urge to cut into the pie while it’s still warm; cutting a warm pie will result in a runny filling and a messy presentation. The juices will settle during cooling, creating a firmer, more appealing texture.
Once completely cooled, you can carefully slice and serve your delicious apple pie. Serve at room temperature for the best flavor and texture. Enjoy! Consider storing any leftover pie in the refrigerator, covered tightly with plastic wrap or aluminum foil, to maintain freshness. It will generally keep well for 3-4 days.
Troubleshooting: If your crust is browning too quickly, lower the oven temperature by 25°F (15°C) for the remaining baking time. If the filling is not bubbling after 60 minutes, increase the oven temperature by 25°F (15°C) and continue baking until bubbly. Always monitor your pie closely during the final stages of baking to achieve the perfect result.
Recommendations for The Easiest Apple Pie Recipe Ever
This recipe delivers a classic apple pie with minimal fuss, making it perfect for both novice and experienced bakers. To elevate your pie experience and ensure optimal enjoyment, consider these recommendations:
Serving Suggestions: For a truly delightful experience, serve your apple pie warm, allowing the filling to gently bubble and the crust to achieve a satisfying crispness. A scoop of vanilla bean ice cream is a timeless pairing, complementing the warm spices and sweetness of the apples. Alternatively, a dollop of whipped cream or a drizzle of caramel sauce adds another layer of indulgence. For a more sophisticated touch, serve alongside a selection of artisanal cheeses, such as sharp cheddar or creamy brie, to contrast the sweetness of the pie. Consider offering a cup of strong, hot coffee or a glass of chilled apple cider to complement the flavors.
Storage and Shelf Life: Store leftover apple pie in an airtight container at room temperature for up to two days. For longer storage, refrigerate the pie for up to four days. To maintain optimal texture and prevent the crust from becoming soggy, it’s best to store the pie in its baking dish, covered tightly with plastic wrap or aluminum foil. Avoid freezing the pie, as this can significantly alter the texture of both the crust and filling. If you’re planning to freeze the unbaked pie, do so before baking, wrapping it tightly in plastic wrap and then aluminum foil.
Complementary Dishes: This apple pie is incredibly versatile and pairs well with a variety of dishes. A simple side salad with a light vinaigrette provides a refreshing counterpoint to the richness of the pie. For a heartier meal, consider serving the pie alongside roasted chicken or pork tenderloin. The warm spices in the pie harmonize beautifully with savory dishes, creating a balanced and satisfying dining experience. A scoop of vanilla ice cream with a sprinkle of cinnamon would also work well.
Nutritional Information (per serving, approximate): The exact nutritional content will vary slightly depending on the specific ingredients used. However, a typical serving of this apple pie will contain approximately 350-400 calories. This includes a significant amount of carbohydrates from the apples and crust, along with moderate amounts of fat and protein. The pie is a good source of fiber from the apples. Please note that this is an estimate and may not reflect the exact nutritional content of your pie. For precise nutritional information, use a nutrition calculator with the specific ingredients and quantities used in your recipe.
Tips for Success: To ensure your apple pie turns out perfectly, use a high-quality pie crust, whether homemade or store-bought. Make sure the apples are peeled, cored, and sliced evenly to ensure consistent baking and texture. Don’t overfill the pie crust, as this can lead to leakage. For a richer and more flavorful pie, consider adding a tablespoon or two of lemon juice to the apple filling. Finally, bake the pie until the crust is golden brown and the filling is bubbly and thickened. Allow the pie to cool completely before slicing to prevent a messy filling.
